Baby Back Ribs on Grill Recipe
There’s nothing quite like The Best Grilled Ribs for backyard cookouts and summer gatherings. Juicy, tender, and dripping with flavor, these ribs deliver barbecue perfection without any fuss.
With a simple pork rub, apple juice steam, and a sweet marmalade glaze, these ribs come off the gas grill smoky and succulent every time. No special smoker or fancy tools needed!
What You Need for The Best Grilled Ribs
- Baby back pork ribs – The star of the show, prized for their tenderness and quick cook time.
- Pork seasoning rub – A bold blend of sweet, smoky, and savory spices that builds a rich crust.
- Unsweetened apple juice – Steams the ribs gently, infusing moisture and subtle sweetness.
- Orange marmalade – Adds a glossy, sticky-sweet glaze that caramelizes beautifully over the flames.
- Apple cider vinegar – Balances the marmalade’s sweetness with a tangy finish.
How to Make The Best Grilled Ribs
Start by removing the silver skin from the back of the ribs and patting them dry. Rub the seasoning mix generously on both sides, pressing it in so the flavors cling. Lay the ribs in a disposable pan, pour in the apple juice, and cover tightly with foil.
Preheat your gas grill to a steady 300°F. Cook the covered ribs over indirect heat for about an hour or until the meat is tender and nearly falling off the bone. While they cook, whisk together the marmalade and apple cider vinegar to create a shiny glaze.
When the ribs reach peak tenderness, transfer them straight onto the grill grates. Baste with the glaze, cover, and let them caramelize for five minutes. Repeat once for an irresistible sticky coating. Let them rest briefly, slice between the bones, and serve hot.
Tips for Perfect Grilled Ribs
For ribs that stay juicy, always keep your grill heat low and indirect. The apple juice bath helps steam the meat, so don’t skip it! Be generous with the rub — the crust it creates locks in moisture and flavor. If you prefer a smokier finish, toss a few soaked wood chips in a smoker box on your grill.
Want to switch it up? Try peach or apricot preserves instead of marmalade for a different sweet note. Or swap in your favorite homemade or store-bought BBQ sauce for classic smoky-sweet flavor.
Storing & Reheating These Grilled Ribs
If you’re lucky enough to have leftovers, wrap them tightly in foil and refrigerate for up to three days. To reheat, place the foil-wrapped ribs in a 300°F oven for about 15 minutes until warmed through. For a crisp finish, unwrap and broil them for a couple of minutes. You can also freeze cooked ribs for up to two months; thaw overnight in the fridge before reheating.
Baby Back Ribs on Grill Recipe
Ingredients
- ½ cup orange marmalade or substitute with peach or apricot preserves
- 1 rack baby back pork ribs
- 1 cup unsweetened apple juice
- ½ cup pork seasoning rub recipe below
- ¼ cup apple cider vinegar
- aluminum foil
- 1 large disposable aluminum tray
Instructions
- Take the baby back pork ribs from their packaging and thoroughly pat them dry using a paper towel. Lightly oil or coat the disposable aluminum pan with nonstick spray, then place the ribs inside. Carefully remove the silver skin from the underside of the ribs. Sprinkle a portion of the pork seasoning rub over the back of the ribs, massaging it firmly into the meat. Optionally, cut the rack in half for easier handling on the grill. Turn the ribs over and apply rub to the other side, pressing it in so it adheres. Discard any rub that doesn’t stick naturally. Pour the apple juice into the bottom of the pan, cover tightly with aluminum foil, and refrigerate until ready to grill.
- Preheat the gas grill to a steady 300°F, maintaining indirect heat by keeping the middle burner off and the outer burners on low if using a three-burner grill. Clean the grates well and lightly oil them. Set the covered pan of ribs onto the grill, close the lid, and cook for about an hour—possibly up to two—keeping the temperature consistent. The ribs are safe to eat at 145°F internally but aim for 180°F–190°F for peak tenderness; the meat should easily separate from the bone.
- Remove the ribs from the pan and lay them directly onto the grill grates over low heat. In a small saucepan over medium heat, whisk together the orange marmalade and apple cider vinegar until well combined, about one to two minutes. Remove from heat and generously brush the glaze over the ribs. Close the grill lid and cook for five minutes, then baste once more and cook for an additional five minutes.
- Carefully transfer the ribs to a cutting board and allow them to rest briefly. Using a sharp knife, slice between the bones and serve warm.
Notes
Combine ½ cup brown sugar, ¼ cup smoked paprika, 1 tablespoon each coarse ground black pepper, kosher salt, chili powder, garlic powder, onion powder, and 1 teaspoon cayenne. You may substitute your preferred BBQ sauce in place of the marmalade glaze if desired. Refer to the ingredient list for possible alternatives.
